Some embodiments of the invention relate to an article of manufacturing for printing on a foamed beverage comprising: an ink-jet cartridge; and a sugar-poor and unfermented-wort-based ink formulation disposed within the ink jet cartridge. The unfermented wort is the primary colorant of the ink formulation. In embodiments of the invention, (i) a ratio between the EBC number of the ink formulation and the 25° C. viscosity thereof is at least 400 (centipoise).sup.−1; (ii) the ink formulation is characterized by at least a EBC number of at least 1800 colorant units; (iii) the ink formulation comprises at least 10% wt/wt carbohydrates; (iv) the ink formulation is sugar-poor such that a ratio between a wt/wt% concentration of soluble sugars and a wt/wt concentration of carbohydrates in the ink formulation is at most 0.2 (e.g. ≤0.1 or ≤0.05); and (v) at least 60% of particles of the ink formulation are sub-400 nanometer particles.

A reproduction is easily formed while reproducing the texture of a certain food. The present invention relates to a new food reproducing the texture of a certain food on the basis of texture data obtained by quantifying the texture of the certain food. The food is such that a mixture obtained by mixing a plurality of texture basic elements having different textures at a certain ratio is heated and/or cooled so as to reproduce a desired texture based on the texture data, and the mixture is formed so as to produce the food as a cubic object.

A method includes: acquiring chewing/swallowing information via a network from a sensing device installed on a user, wherein the chewing/swallowing information is related to chewing of the user when the user eats a first printed food; determining based on the chewing/swallowing information, a meal duration of the user, and determining based on a first print pattern and the meal duration, a second print pattern for a second printed food to be created by a food printer; and transmitting print control information to the food printer via the network, wherein the print control information is used for causing the food printer to create the second printed food using the determined second print pattern.

A method includes: acquiring chewing/swallowing information from a sensing device with which a user is equipped, wherein the chewing/swallowing information is related to chewing of the user when the user eats a first printed food; determining based on the chewing/swallowing information, a number of chews made within a swallow cycle duration of the user, and determining based on a first hardness and the number of chews, a second hardness for a second printed food to be created by a food printer; and transmitting print control information to the food printer via a network, wherein the print control information is used for causing the food printer to create the second printed food having the determined second hardness.

A control method includes: acquiring chewing/swallowing information via a network from a sensing device with which a user is equipped, wherein the chewing/swallowing information is related to chewing of the user when the user eats a first printed food; determining based on the chewing/swallowing information, a swallow cycle duration of the user, and determining based on a first hardness and the swallow cycle duration, a second hardness for a second printed food to be created by a food printer; and transmitting print control information to the food printer via the network, wherein the print control information being used for causing the food printer to create the second printed food having the determined second hardness.

A food manufacturing apparatus 100 for manufacturing a food product 1, in particular a meat or meat replacement product 1, in a 3D printing process, includes a movable carrier substrate 10 extending along a longitudinal substrate direction x and being configured for accommodating the food product 1, a deposition device 20 including a plurality of deposition modules 21, which are arranged along the longitudinal substrate direction x of the carrier substrate 10, wherein each deposition module 21 is arranged for depositing components of the food product 1 on the carrier substrate 10, a conveyor device 30 being arranged for moving the carrier substrate 10 along the longitudinal substrate direction x thereof relative to the deposition modules 21, and a collection device 40 being arranged for collecting the food product 1. Furthermore, a method of manufacturing a food product 1, in particular a meat or meat replacement product, is described.

A system for producing an edible arrangement including an appliance configured to cook an uncooked food product by providing energy to the uncooked food product on a substrate and a galley or meal cart housing the appliance.

Provided is a method of ordering a consumer-customized cake using a cake ordering system, including transmitting, to a management server, a cake image selected among a plurality of displayed cake images, transmitting, to the management server, a cake image selected among a plurality of displayed cake images, receiving, from the management server, a cake model matched with the selected cake image and a decoration model matched with the selected cake image and displaying the cake model and the decoration model, placing the decoration model on the cake model in response to selection for a movement of the decoration model and transmitting, to the management server, location information of the decoration model on the cake model, receiving, from the management server, a decoration cake model which is a composite model of the cake model and the decoration model based on the location information of the decoration model on the cake model, and receiving delivery information to which a cake on which decorations have been shaped by a food printer that receives food printer model data for the decoration model is to be reached, and transmitting the delivery information to the management server.

The disclosure relates to print heads for use in the bioprinting of biostructures having predetermined two (2D)- and/or three dimensional (3D) pattern of cells. Specifically, the disclosure relates to print heads operable in a bioprinting systems for the fabrication of edible biostructures using drop-on-demand.

Provided is a method which is capable of three-dimensionally forming a food into a desired shape such as a complicated shape or a hollow shape, using a starch powder as a raw material. The method for three-dimensionally forming a food using a starch powder as a raw material comprises the steps of: mixing a starch powder and water together to provide a mixture of the starch powder and the water; irradiating a part of the mixture with laser light to cause starch particles of the starch powder to swell due to the water to form swollen starch particles, followed by causing the swollen starch particles to gelatinize to form gelatinized starch particles, and causing the gelatinized starch particles to gelate, thereby obtaining gelated starch: and extracting the gelated starch from the mixture, wherein the step of irradiating includes irradiating the mixture with the laser light, according to a pattern predetermined based on a three-dimensional shape of a food.